Korean Barbecue Beef.

This turned out quite well, but the recipe needs a little tweaking. For next time:

• Pound that meat flat. No, flatter than that.  When you think it’s flat enough, hit it some more.  And then some more.
• less black pepper, more sugar, and add some chili/garlic sauce in the marinade

My mouth is watering thinking about trying this again.  I shouldn’t blog about my cooking adventures when I’m hungry.